Description:

This course provides the basic knowledge of menu design and planning. Students will learn the components of menu design and planning for each concept category. The course will cover the topics of menu layout, selection and development, price structures and the theory of menu design. A minimum of 15 hours a week is required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course. 2 hrs. lecture/wk.

Associated Costs: These are additional (out-of-pocket) expense considerations that students should expect in addition to the course tuition, fees, and textbooks. $5 to $25.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Describe the interdependence of a menu and the demographic of its customer base.
2. Describe how the new and existing operations are totally dependent on the menu.
3. Create cost cards from standardized recipe to determine the cost of the meal.
4. Select several of the important markup methods to get the right selling price.
5. Describe menu analyze and scoring of the menu for profitability.
6. Describe nutritional issues affecting menu design.
7. Select the criteria used to determine specific menu listings.
8. Describe the importance of accuracy for menu listings.
9. Describe the various menu styles and select the proper layout for menus.
10. Describe how simplicity impacts a quick service menu.
11. Describe the importance of variety and balance in family style restaurant menus.
12. Describe the characteristics of theme and ethnic restaurants and menus.
13. Describe the banquets that menus are packaged for selling.
14. Describe the advantages that a buffet offers over a traditional menu.
15. Describe the difference between the various cafeteria designs.
16. Describe how profitability is tied to a menu.

Content Outline & Competencies:

I. Know Your Customer
   A. Describe the difference between demographic surveys and feasibility
studies.
   B. Describe how competition can influence a restaurant’s menu
listings.
   C. Differentiate between the popularity of certain foods among age
groups, ethnic origins, education, occupations and income.
   D. Describe the difference between fads and trends and how to use them
to an advantage.

II. Know Your Restaurant
   A. Recognize what considerations need to be made when changing the menu
in an existing operation.
   B. Describe the importance of product availability, selling price,
equipment availability, station capacities, flow, skill level and theme
when making menu changes.
   C. Describe how the new operation interrelates with and is totally
dependent on the menu.

III. Costs
   A. Develop a cost card from a standardized recipe including a
conversion of invoice casts into recipe cost.
   B. Describe the difference between AP (as purchased) and EP (edible
portion).
   C. Cost out a complete meal.
   D. Calculate the cost of a salad bar or an “all you can eat”
buffet.

IV. Pricing the Menu
   A. Describe the makeup of an income statement including the
interrelationships of controllable and non-controllable cost and their
effect on sales and profits.
   B. Select several of the important markup methods including the factor
method, markup on cost, gross markup, ratio method and the TRA method, as
well as the relationship each has with the other.
   C. Describe the concept of psychological pricing and its importance in
selecting the final menu price.
   D. Select the menu pre-cost method for selling price, cost and amount
of items sold.

V. Menu Analysis
   A. Describe how to analyze a menu for profitability.
   B. Apply menu engineering to menu analysis.
   C. Apply menu scoring methods to menu analysis.

VI. Menu Content
   A. Select the categories that are used on menus and differentiate when
each is used.
   B. Select the criteria that are used to determine specific menu
listings.
   C. Describe the importance of utilizing descriptive terminology to
explain and sell menu listings.

VII. Writing the Menu
   A. Explain the importance of utilizing descriptive terminology to
explain and sell the menu listings.
   B. Explain the importance of accurately describing menu listings.
   C. Explain the 11 sections of the accuracy in menu position paper
adopted by the National Restaurant Association.

VIII. Menu Layout and Printing
   A. Describe the various styles of menu covers and their importance to
the overall ambiance of the restaurant.
   B. Select the proper layout techniques for the headings, subheadings,
listing and descriptive terminology for food and alcoholic beverage
listings.
   C. Describe the basic principles of printing techniques and terminology
needed to communicate with the staff.
   D. Explain the issues related to the desktop publishing of a menu.

IX. Quick Service Menus
   A. Describe how simplicity that impacts a quick service menu.
   B. Explain how speed, holding qualities, packaging and minimum handling
of products are important in menu planning.
   C. Explain the importance of standardization of menu items.
   D. Describe how the menu interrelates to other facets of the quick
service industry such as concessions, delis, drive-thrus and delivery.

X. Family Style Restaurant Menus
   A. Explain the primary structure for family style restaurants regarding
pricing, staffing and complexity of listings.
   B. Describe the importance of variety and balance in family style
menus.
   C. Generate menus that have the familiar listings as well as innovative
and cutting-edge listings.

XI. Theme, Ethnic and Fine Dining Menus
   A. Differentiate the characteristics of theme, ethnic and fine dining
restaurants and their respective menus.
   B. Utilize descriptive terminology to influence the success of a theme,
ethnic or fine dining menu.
   C. Describe the elements of design for the menu cover which are
critical to tying together the theme of the restaurant.

XII. Banquet/Show Menus
   A. Explain the function of the sales department.
   B. Describe how banquets are packaged for selling.
   C. Describe the elements of a function sheet.
   D. Explain how to differentiate between banquet menus and show menus.

XIII. Buffets
   A. Describe the advantages that a buffet offers over a traditional
menu.
   B. Describe how visual appeal takes the place of descriptive
terminology.
   C. Explain the importance of line movement and table placement.
   D. Describe how to set up buffet tables to control costs.
   E. Describe the different types of buffets.

XIV. Cafeteria and Cycle Menus
   A. Explain how to use various time frames for cycle menus.
   B. Explain how cycle menus fit into different types of food service.
   C. Describe the difference between the two categories of cafeterias.
   D. Explain the principles of writing cafeteria menus.
   E. Describe the concepts for food arrangement in a cafeteria line.

XV. The Menu as a Management Tool
   A. Illustrate how profitability is tied to a menu
   B. Explain how product mix can define an operation’s problem areas.
   C. Describe how a menu interrelates with each department in a food
service.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Test/Evaluation          42% of grade  400 points
Projects/Presentation    21% of grade  200 points
Class Participation      11% of grade  100 points
Job Evaluation            5% of grade   50 points
Final Exam               21% of grade  200 points
    Total               100%           950 points

Caveats:

1. A minimum of 15 hours a week is required in a supervised work situation in an area of the hospitality industry.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.